How to make mawa – 5 ways of making mawa

Khoya or mawa is a dairy product widely used in Indian cooking. This post covers – How to make mawa – 5 ways of making mawa at home.

How to make Khoya/mawa at home? This is a common question that is usually asked and searched. Well today I am sharing 5 6 ways to make mawa at home. Follow a step by step pictorial method below on how to make mawa – 5 ways of making mawa?

Traditionally khoya/mawa is prepared by evaporating milk and reducing it to its solid form. But at the same time with busy lifestyles and working families, I have come up with simple methods to prepare mawa at home without compromising the authenticity or taste. All the method shown below are pretty easy to make and you can have instant khoya ready in minutes.

RECIPE UPDATED – HOW TO MAKE MAWA FROM RICOTTA CHEESE IN MICROWAVE? – Shown Below

There are three types of Khoya –How to make mawa – 5 ways of making mawa

Batti Khoya – Also known as batti ka khoya. Made in baati form and is a solid hard kind of khoya. In this type reduced milk is removed from fire and set into moulds. This khoya is used to prepare burfisand Ladoos. Example – Mawa method #3 shown below.

Chikna Khoya – Also known as Daab ka khoya. This one is high in moisture content and sticky in consistency. This khoya is used to prepare Gulab Jamuns and Gajar ka halwa. Example – Mawa method #2 and #5 shown below.

Danedaar Khoya – Also known as granular khoya. This Khoya is soft in texture and looks like curdled milk. The moisture content is in between baati ka khoya and Chikna khoya. This khoya is used to prepare Pedasand Ladoos. Example – Mawa method #1 and #4 shown below.

One way or the other I have used all the below mentioned homemade khoya/mawa in my cooking and all of them are great. Those of you who are struggling to find Khoya/mawa in your native town, try these easy methods and you will have your very own homemade Mawa/khoya in minutes.

Sweetened condensed milk mawa has a sweet taste. It adds a nice texture but gives a pale yellow color to mawa (pic above). So if are using this kind of mawa in a recipe – adjust the sugar content. Unsweetened mawa is white in color and rich in texture too. This festive season to give homemade mawa a try and enjoy your favorite sweets. 🙂

HOW TO MAKE MAWA FROM RICOTTA CHEESE IN MICROWAVE?

Follow a step by step guide below to make mawa in microwave. Mawa is ready in 7-8 minutes.

This festive season do give these methods a try and if you happen to make mawa using this recipe, then share your pics with me @facebookor tag me by using the hashtag #ruchiskitchen (one word) on social media. Would love to hear back from you!

How to make mawa - 5 ways of making mawa

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How to make mawa - 5 ways of making mawa

Votes: 24
Rating: 4.04
You:

Rate this recipe!

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METHOD

MAKING MAWA - 1 - SWEETENED MAWA

1 can of condensed milk, 2 teaspoon Ghee, 2 teaspoon Curd.
Combine and mix all the ingredients together in a microwavable bowl.

Micro it for 3 minutes, remove from microwave mix and again return it to microwave for another 3 minutes.

It will look like this - all dried up, dark and crumbly. Granular or Danedar kind of Khoya - this is used to make kalakand and laddus.

MAKING MAWA - 2 - UNSWEETENED MAWA

1 cup of cream, 1-1/2 cup of milk powder and 2 tablespoon ghee. Combine and mix all the ingredients together in a microwavable bowl.

Micro for 2 minutes.

It will be gooey and thick but not dried up. Sticky in consistency called chikna khoya. Used for making gulab jamuns and gajar ka halwa.

MAKING MAWA -3 - UNSWEETENED MAWA

1-1/2 cup milk powder and 1/3 cup cream. Combine and mix all the ingredients together in a bowl to form a dough.

Now, wrap this mawa in a cloth and place it in a metal bowl. (This is not the exact picture. Please use it for reference).

Fill a pan or idli maker with 3 inches of water. Place a small stand in the center. Now place this bowl (with mawa in it) on top of the stand. Close the lid and steam for 10-15 minutes. Remove from flame.

Open the lid and allow mawa to cool. Color will change to slight pale yello win color and it will have a distinctive smell of mawa. Your homemade mawa is ready. Use as directed. This is close to batti ka khoya. Used to make burfies and ladoos.

MAKING MAWA - 4 - SWEETENED MAWA

1 cup milk powder, 1/2 cup condensed milk and 1 tablespoon ghee. Combine and mix all the ingredients together in a microwavable bowl.

Micro it for 3 minutes, remove from microwave mix and if needed return it to microwave for another 2 minutes. It will look like this all dried up. Granular or Danedar kind of Khoya - this is used to make kalakand and laddus.

MAKING MAWA -5 UNSWEETENED MAWA - RICOTTA CHEESE MAWA ON COOK TOP

1 can of Ricotta cheese and 1 tablespoon ghee.

Combine and cook till it looses all its water content and is all dried up and looks like a dry, yellowish colored ball of dough. Sticky in consistency called chikna khoya. Used for making gulab jamuns, gajar ka halwa and can be added to Indian gravies.

MAKING MAWA - 6 - RICOTTA CHEESE MAWA IN MICROWAVE

Measure 1 cup ricotta cheese.

Transfer it to a microwavable bowl.

Micro for 3 minutes on HIGH.

Remove from microwave...

Mix it well.

Return it back to the microwave and micro for another 3 minutes.

Mix it well and return it back to the microwave and micro for final 2-3 minutes.

Ricotta cheese mawa ready in 8 - 9 minutes. If there is still some moisture left, micro it for another 1 minute.

Use as directed in the recipe. All dried up and crumbly. Granular or Danedar kind of Khoya.

hi ruchi
saw yr food blog and instantly like it..never tried yr recipes bt for diwali would like to try yr green pista burfi..n nankhatai..just want to know how to steam mawa no 3 ..how long to steam it..should i add water in the steamer..n do u have a recipe for khaja..thx u.

Thanks for your kind words Archana! I haven’t made Khaja yet. Will try it next festive season. For Mawa #3
After step 1, wrap this mawa in a cloth and place it in a metal bowl.
Fill a pan or idli maker with 3 inches of water. Place a small stand in the center. Now place this bowl (with mawa in it) on top of the stand. Close the lid and steam for 10-15 minutes. Remove from flame.
Open the lid and allow mawa to cool. Color will change to slight pale yellow in color and it will have a distinctive smell of mawa. Your homemade mawa is ready. Enjoy!

How can I use type 1 mawa-dadenar mawa for making pedas.I tried your method 1, it did becomes danedar but the either the ghee or curdled water hasn’t evaporatored completely.I have put on microwave at 100 level for 8 minutes.What has been your power levels- I know the levels for other microvaves can be upto 900.100 is the max for mine.

Thanks for provideding various methods to make Mawa/Khoya Ruchi.One question i have is if i make in bulk and refrigerate how long does it stay good?
Any tips /ideas to make in bulk and refrigerate for long time?(6 months) for both sweet and unsweetened mawa.

Wow..Thank you so much for sharing this.. I have been looking for Mawa recipes..I had a mawa cake and wanted to try it from then..Any idea which one of the 3 can be used in cake? Have you tried in cake before?

Pleasure is all mine.
It all depends on the recipe. If a recipe calls for crumbled mawa then use mawa #3. But if the recipe asks to use mawa in puree form then any of the above mentioned mawa will work just fine.

Ruchi, this is such a lovely and informative post . Very well documented and depicted .
I just had one question – for Mawa #3 is it 11/2 cups of Mawa and 1/3 cup cream ? If so then which kind of Mawa should we use ?